Cebuanos love lechon and I think there are countless of pigs that get slaughtered for this. There was a time I was wondering what do they do with the innards? At first I thought lechon makers just make dinuguan (blood stew) and put everything on it. Recently, I bought lechon in Talisay and saw that aside from dinuguan, the store sells some fried innards. Locally, we call it sha-e, ginabot, atay, and tungol. Intestines, liver, pancreas, and other internal organs are cooked in their oil to become a popular fare for lunch or pulutan. It's cheap and gives a lot of calories, it is not really a stretch why many people love this. I may not eat this every day, but I really enjoy to have this once in a while.